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Sunday Morning Breakfast Casserole

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14739
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    Posted: 27 October 2017 at 12:23

Sunday Morning Breakfast Casserole

I remember this being served at Easter Brunches when I was younger, including Easter Sunday in 1989, which was coincidentally also my 18th birthday.

Quote Breakfast Casserole

8 cups cubed bread, with crusts removed
1.5 pounds link sausage or ham, cubed
6 eggs
2.25 cups of milk
3/4 teaspoon prepared mustard
3/4 pound of grated cheese
1 can cream of mushroom soup
1/2 large can of evaporated milk

Grease a 9x12-inch cake pan. Remove crust from bread slices and cut into cubes to make 8 cups. Spread cubed bread in bottom of pan. Cook link sausages, or ham - draining the sausage - then cut meat into bite-sized pieces and spread over the bread cubes.

Beat the eggs; add milk and prepared mustard, then pour over the meat. Grate the cheese and sprinkle it over the eggs, reserving a handful or two for the top.

Dilute the cream of mushroom soup with the evaporated milk. Beat until smooth and pour over cheese. Sprinkle the remaining cheese over the top.

Bake in a pre-heated oven at 350 degrees for one hour; if using Pyrex, bake at 325 degrees.

This casserole may be prepared the night before and refrigerated over night before baking it in the morning.

That's all there is to it!

For myself, I would probably omit the ham and use a 50/50 combination of bacon and sausage. Also, I can see no reason why one should cut the crusts off the bread, so I probably wouldn't. I might need to add a little more milk, maybe a quarter cup, but I can live with that.

If anyone tries this, please be sure to post a photo! 

Edited by TasunkaWitko - 27 October 2017 at 12:24
TasunkaWitko - Chinook, Montana

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